Disclaimer: anything served at the Iowa State Fair is cooked in a mobile trailer that likely services a variety of states during the summer season. The fact that these trailers have enough room for a register, fryer, heating table, and fridge means each year they fry something "new" somewhere in the corn belt.There are brick and mortar eateries, but they do not attract the bloodthirsty press that the Fried Behemoth of the year gets.

This list is useless. Eating fat is not solely responsible for weight gain. They should have listed a total caloric content as well as a cabohydrate content.

As it is the last thing they listed, Lamb, is actually packed with healthy fats and overall a much healthier meat than grain fed beef or pork/bacon/ham. This is because they do not feed lambs grain, but instead let them graze like all sheep. So if I am looking for grass fed beef and can't find it I always get lamb as a back up.

BlousyBrown:miniflea: Has anyone here actually tried the krispy kreme burger? It looks like something I would like to eat once, but I suspect the combination of two awesome things maybe doesn't result in something appetizing.

I grew up in Charlotte and never saw it. I spent many a drunken night eating nearly everything on the Liberty East menu, or Diamond, or anywhere else that serves greasy-ass food late and either completely blocked it out, or never saw it.

I've never understood the tendency to make burgers and sandwiches so big that no human could possibly fit them in their mouth. How the fark are you even supposed to eat that?

First off, the trend for very large portions is in part to make "big eaters" feel comfortable because big eaters are often the most profitable customers. They feel better if they can eat 2 or 3 servings worth packaged as a "normal" single serving. Also doubling the amount of food in a serving costs much less than producing 2 equivalent servings.

Now as regard the super large servings that very few would be able to completely eat, they are usually not meant to be bought but instead they are used to reframe the very large 2 or 3 serving portions as not that huge because there is something hugher.

This is similar to many consumer product lines where a top-of-the line product may cost a lot and have too many features and it isn't meant to sell well. Instead its presence promotes the buying of those products 1 or 2 down from the top and if it was removed from the line the old 1 down wouldn't sell as well because it becomes the new top.

First, it doesn't count for a state if it is made by a chain restaurant that is not unique to that state.

Secondly, for Arizona, the Heart Attack Grill moved to Vegas around two years ago. I did eat there before they moved and yes, the burgers were pretty damn good.

Third and final, growing up and living in Indiana until my late 20's (moved out to AZ about 5 years ago) I have never, ever, ever heard of a fried brain sandwich. Seriously, WTF? And I've been to the state fair several times.Now what we do have there that I haven't seen anywhere else are pork fritters. They're made by a company in Muncie. I freaking love them, especially pan fried in oil. Haven't had one in years.

fusillade762:BlousyBrown: miniflea: Has anyone here actually tried the krispy kreme burger? It looks like something I would like to eat once, but I suspect the combination of two awesome things maybe doesn't result in something appetizing.

I've eaten the (Iowa State Fair) roast beef sunday many times, and as far as fatty foods go (roast beef, mashed potatos, gravy and cheese) I call it lunch.Really.Walk the fair and you can find Many foods that are fattier that that.

BlousyBrown:fusillade762: BlousyBrown: miniflea: Has anyone here actually tried the krispy kreme burger? It looks like something I would like to eat once, but I suspect the combination of two awesome things maybe doesn't result in something appetizing.

When I was a youngin', my mom made us "peanut butter pork chops" once. It was terrible, and we let her know. She took them off our plates, rinsed the chops off in the sink and threw the the chops back on our plates. I had and have never since seen her so mad.

Add the Hot Brown to Kentucky's list. Open faced turkey and ham sammich, with bacon, tomato, and covered in cream gravy and two handfuls of cheddar cheese, then melted under the broiler. It's heaven, but only once a year.

I make Loco Moco at home all of the time and it's obviously very easy to make. Traditionally it comes served with a scoop of macaroni salad on the side (I usually skip that at home though). I'll Foreman up 1.5 lbs of ground meat patties (usually 6) and set most of it aside for later (the same with the rice and gravy). Then it's a couple of minutes on a plate in the microwave while I fry up 2 eggs for a really quick late night snack.

darklingscribe:This list is useless. Eating fat is not solely responsible for weight gain. They should have listed a total caloric content as well as a cabohydrate content.

As it is the last thing they listed, Lamb, is actually packed with healthy fats and overall a much healthier meat than grain fed beef or pork/bacon/ham. This is because they do not feed lambs grain, but instead let them graze like all sheep. So if I am looking for grass fed beef and can't find it I always get lamb as a back up.

Well, your mileage may vary. If the sheep comes from a smaller farm, rather than a large ranch, the lamb may have been raised on a combination of grass, hay, and, yes, grain. Where pasture is limited by geography, climate, or both, it can be a good supplement. I know my family's flock gets a blend of corn and soy in addition to their forage. (They're not a meat breed, but there are always culls, and they're pretty lean.)

Hopefully, this spring and summer will bring more rainfall, and better fodder for the woolies. Last year was pretty bad...

First, it doesn't count for a state if it is made by a chain restaurant that is not unique to that state.

Secondly, for Arizona, the Heart Attack Grill moved to Vegas around two years ago. I did eat there before they moved and yes, the burgers were pretty damn good.

Third and final, growing up and living in Indiana until my late 20's (moved out to AZ about 5 years ago) I have never, ever, ever heard of a fried brain sandwich. Seriously, WTF? And I've been to the state fair several times.Now what we do have there that I haven't seen anywhere else are pork fritters. They're made by a company in Muncie. I freaking love them, especially pan fried in oil. Haven't had one in years.

Pork tenderloins are one of the few things done right by Hoosiers. And independent wing joints. I miss that about living large in Bloomington. Living on an island full of fatties, you'd think I could find a decent wing here, but no.